Botulism in Grand Rapids, Michigan

Botulism is a rare but potentially life‑threatening illness that causes progressive muscle weakness and paralysis. It is caused by toxins produced by the bacterium Clostridium botulinum. These bacteria are found naturally in soil and water sediments across Michigan, including around the Grand River and West Michigan farms, where they usually do not cause problems.

Botulism becomes dangerous when the bacteria or their toxins enter the body through:

  • Contaminated food (especially improperly canned or preserved foods)
  • Contaminated wounds (including injection sites)
  • The intestines of infants or people with certain gut conditions

Because botulism can progress quickly and affect breathing, it is always considered a medical emergency.

Botulism Is a Medical Emergency

If untreated, botulism can cause respiratory failure and death. In Grand Rapids, anyone with symptoms of sudden, unexplained weakness, difficulty speaking, swallowing, or breathing should seek emergency care immediately.

  • Call 911 right away
  • Go to the nearest emergency department, such as:
    • Spectrum Health Butterworth Hospital (Corewell Health)
    • Trinity Health Grand Rapids
    • University of Michigan Health–West (Metro Health)
    • Mercy Health facilities in the Grand Rapids area

Early treatment with antitoxin and breathing support can be lifesaving.

Types of Botulism

There are three main types of botulism that affect people in Michigan:

1. Food-Borne Botulism

Food-borne botulism occurs when you eat food containing botulinum toxin that formed in the food before you ate it. This is most often linked to:

  • Improperly canned or preserved foods (especially home-canned)
  • Low-acid foods like green beans, beets, corn, and meats
  • Vegetables stored in oil or garlic-in-oil preparations
  • Occasionally, commercially prepared foods that were not processed correctly

In West Michigan, home canning is popular, especially after summer and fall harvests. Improper canning practices increase the risk of botulism.

Symptoms usually begin 12–36 hours after eating contaminated food, but can appear as early as a few hours or as late as several days.

2. Intestinal (Infant) Botulism

Intestinal botulism, often called infant botulism, is the most common form of botulism in the United States. It occurs when Clostridium botulinum spores are swallowed and then grow and produce toxin in the intestines.

  • Most often affects babies under 12 months of age
  • Can also affect older children or adults with certain gastrointestinal conditions or altered gut bacteria

Sources of spores can include:

  • Honey
  • Dust and soil (including farm soil, garden soil, and construction dust common in growing areas like Kent County)

Healthy older children and adults are usually protected by their mature gut flora and natural defenses.

3. Wound Botulism

Wound botulism happens when C. botulinum spores contaminate a wound and produce toxin in the body.

  • Can occur after trauma, injuries contaminated with soil or gravel, or surgery
  • Is strongly associated with injecting illicit drugs, especially when using non-sterile needles or injecting under the skin or into muscles

Wound botulism is rare but has been reported in many parts of the U.S. People who inject drugs in Grand Rapids and West Michigan are at higher risk.

Symptoms of wound botulism usually appear 4 days to 2 weeks after the wound is contaminated.

Symptoms of Botulism in Adults

Botulism affects the nervous system and muscles. Symptoms often start in the head and face and then move down the body.

Common symptoms in adults include:

  • Dry mouth
  • Nausea and vomiting
  • Difficulty swallowing
  • Difficulty speaking or slurred speech
  • Visual problems, such as:
    • Blurred vision
    • Double vision
    • Drooping eyelids
  • Weakness in the arms and legs
  • Increasing weakness that progresses to paralysis, moving from the limbs toward the body
  • Breathing difficulties, including weakness of the diaphragm and other breathing muscles

Without intensive care, including breathing support, food-borne and wound botulism can be fatal.

Symptoms of Botulism in Babies

In infants, symptoms can be more subtle at first. Parents and caregivers in Grand Rapids should watch for:

  • Constipation (often the first sign)
  • Poor sucking and feeding
  • Choking and gagging
  • Weak, feeble or “husky” cry
  • Reduced movement of arms and legs
  • Floppiness or “rag doll” appearance
  • Inability to control head movements
  • Increasing weakness and floppiness
  • Breathing difficulties

Any baby with these symptoms, especially if they are getting worse, should be seen in an emergency department immediately.

Treatment for Botulism in Grand Rapids

Botulism requires hospital care, often in an intensive care unit (ICU).

Supportive Care

The most important treatment is supportive care, which may include:

  • Assisted breathing with a ventilator if breathing muscles are weak
  • Intravenous (IV) fluids if the person cannot swallow safely
  • Feeding tubes if swallowing is impaired
  • Close monitoring of heart rate, blood pressure, and oxygen levels

Grand Rapids hospitals such as Spectrum Health Butterworth Hospital and Trinity Health Grand Rapids have ICUs capable of managing severe botulism cases.

Antitoxin Treatment

An antitoxin that neutralizes botulinum toxin should be given as early as possible to reduce the severity and duration of symptoms. It does not reverse paralysis that has already occurred, but it can help prevent further worsening.

  • For adults and older children, the hospital will coordinate with state and federal health authorities to obtain antitoxin.
  • For infants, a specific product called BabyBIG® (botulism immune globulin) may be used.

Recovery from botulism can take weeks to months, and some people may need rehabilitation for muscle weakness.

Botulism and Home-Preserved Foods in West Michigan

Home canning and preserving are common in Michigan, especially after local harvests of vegetables, fruits, and meats. However, improper home canning is a leading cause of food-borne botulism.

Safe Home Canning Guidelines

To reduce your risk:

  • Use a pressure canner (not just a boiling-water bath) for:
    • Meat and poultry
    • Seafood
    • Most vegetables
    • Mixed low-acid foods (like soups, stews, chili)
  • Follow tested recipes from reliable sources such as:
    • USDA Complete Guide to Home Canning
    • Michigan State University Extension (MSU Extension)
  • Always:
    • Use the correct equipment
    • Properly sterilize jars, lids, and tools
    • Follow manufacturer’s instructions for your pressure canner
    • Adjust for altitude if required (West Michigan is generally low altitude, but follow recipe guidance)
    • Follow recommended processing time, pressure, and temperature for the specific food and jar size

Signs of Unsafe Food

Throw out any raw or canned food that shows signs of spoilage, such as:

  • Swollen, bulging, or leaking cans or jars
  • “Foamy” liquid
  • Off or bad odor
  • Mold growth
  • Spurting liquid when opened

Do not:

  • Taste food from swollen or suspicious containers
  • Rely only on smell or appearance to judge safety—botulinum toxin often does not change the taste, smell, or look of food

When in doubt, throw it out.

Dispose of suspect food in a way that pets and wildlife cannot access it, and wash your hands and any surfaces that came into contact with it.

Preventing Botulism in Babies

Parents and caregivers in Grand Rapids can reduce the risk of infant botulism with these steps:

  • Do not give honey to babies under 12 months of age. This includes:
    • Raw honey
    • Pasteurized honey
    • Honey in baked goods or teas given directly to infants
  • Keep newborns away from soil and dust as much as possible until:
    • The umbilical stump has fallen off
    • The navel has completely healed

Safe Solid Food Practices for Babies

When preparing, handling, and storing solid foods for babies:

  • Wash your hands before preparing food
  • Use clean utensils and containers
  • Refrigerate prepared baby foods promptly
  • Do not leave baby food (homemade or commercial) at room temperature for long periods
  • Follow safe canning and storage practices if you preserve your own baby foods

Other Ways to Reduce the Risk of Botulism

Wound Care

  • Wash any wound thoroughly with soap and water
  • Use an antibacterial soap if available
  • Keep wounds clean and covered
  • Seek medical care for:
    • Deep or dirty wounds (especially with soil, gravel, or debris)
    • Wounds that are not healing
    • Signs of infection (redness, swelling, pus, fever)

Avoid Injecting Illicit Drugs

People who inject drugs are at higher risk for wound botulism and other serious infections.

  • Avoid injecting illicit drugs
  • If you use injection drugs, seek help from local addiction treatment and harm reduction services in Grand Rapids
  • Use only sterile equipment and never share needles if you are unable to stop using

Seasonal and Local Considerations in Grand Rapids

Grand Rapids’ climate and lifestyle can influence exposure risks:

  • Cold winters and power outages can affect safe food storage if refrigerators or freezers lose power. When in doubt about food safety after an outage, discard perishable items.
  • Gardening, farming, and outdoor activities in West Michigan soil can increase contact with Clostridium botulinum spores. Wear gloves, wash hands, and keep infants away from dusty or freshly tilled soil.
  • Home gardening and canning are popular in the region. Following modern, science-based canning guidelines is essential to prevent botulism.

Local Resources and Where to Get Help

If you suspect botulism, seek emergency care immediately.

  • In an emergency: Call 911 for an ambulance.
  • Hospitals in the Grand Rapids area include:
    • Spectrum Health Butterworth Hospital (Corewell Health)
    • Trinity Health Grand Rapids
    • University of Michigan Health–West (Metro Health)
    • Mercy Health facilities in West Michigan

For information, reporting, and public health guidance:

  • Kent County Health Department
    Provides information on food safety, communicable diseases, and outbreak response in the Grand Rapids area.

  • Grand Rapids Public Health / City and County Resources
    Offer community health education, immunization clinics, and food safety guidance.

You can also contact your primary care provider or a local urgent care clinic for non-emergency questions about food safety and wound care.

Key Points About Botulism in Grand Rapids

  • Botulism is a rare but potentially fatal illness that causes progressive muscle weakness and paralysis.
  • It is caused by toxins produced by the bacterium Clostridium botulinum.
  • Without treatment, botulism can lead to respiratory failure and death.
  • Intestinal (infant) botulism is the most common form in the U.S.; babies under 12 months are most at risk.
  • Healthy older children and adults are usually protected by their natural gut defenses.
  • Safe home canning, careful wound care, avoiding honey for infants, and not injecting illicit drugs are key prevention strategies in the Grand Rapids area.
  • Immediate medical attention at a Grand Rapids hospital can be lifesaving if botulism is suspected.